Orange and Chocolate Sponge Cake

Mrs Seddy always makes fun of me because I take ages to whip the cream or to whisk the eggs and the sugar!

KitchenAid Red Bright

The thing is I am still not sure if I want to be a cook or …a PASTRY chef! (Does it sound like I am serious?!). The main difference being if you decide to go for Bimby/Thermomix or for KitchenAid!Yes. KitchenAid is much more glamour and it comes in nice fashionable colours whereas the Bimby is more about functionality and pragmatism, but it’s not only that.

(Even if that bright red KitchenAid is SO cool!!).

When I ask what’s the difference between the two, everybody goes like ‘with the Bimby you can also prepare soup and mash potatoes!’.. do I really want to end up preparing soup and mash potatoes, with a 900gbp food mixer!?

She’s got both of them – of course! – and basically she explained me that the Bimby is more about cooking something when you are dealing with seven thousands other tasks and KitchenAid is more about enjoying the baking-aspect of your life and feeling glamour at the same time!

So, I am more a KitchenAid person indeed.

Now I only need to make sure that my husband doesn’t think to give me this as gift for my birthday… instead of that super nice Celine bag.

Bags versus Baking….you guess what I love more 😉

Anyhow, I baked this chocolate cake with my minipimer hand-blender!

Chocolate Cake

Chocolate and Orange Cake (5’’ mould)

Ingredients

Genoise Sponge

200 gr eggs

120 gr caster sugar

120 gr soft flour

20 gr melted butter

Soaking Syrup

3 freshly squeezed oranges

150 gr caster sugar

2 tbsp. of Cointreau orange liqueur

Filling

good quality orange marmalade

Chocolate Ganache

230 gr whipping cream

290 gr chocolate

25 gr glucose

Method

Turn the oven on at 205°.

Prepare the base for the tin.

Place the tin on top of the greaseproof paper and cut out a disc to line the base.

Place the greaseproof paper disc inside the tin.

Butter the mold and coat it in flour, then tap off any excess and reserve the mold in the refrigerator.

Then prepare the genoise sponge:

in a round bowl, on a Bain Marie, whisk the eggs and the sugar until nice and warm.